Rugoso Petit Gateau

Rugoso Petit Gateau

Level:
Medium

Sablee Chocolat

Used products: Sablee Chocolat

  • 7.1 oz
    butter

Preparation: Sablee Chocolat

Mix all the dry ingredients together

Used products: Sablee Chocolat

  • 0.9 oz
    confectioner's sugar

Preparation: Sablee Chocolat

Add the butter and paddle til the dough

Used products: Sablee Chocolat

  • 1.9 oz
    sugar

Preparation: Sablee Chocolat

becomes uniform

Used products: Sablee Chocolat

  • 1.1 oz
    egg yolks

Preparation: Sablee Chocolat

Roll out to #3 and chill

Used products: Sablee Chocolat

  • 7.5 oz
    pastry flour

Preparation: Sablee Chocolat

cut to size and bake at 340F for 16 min

Hazelnut Sponge

Used products: Hazelnut Sponge

  • 4.6 oz
    butter

Preparation: Hazelnut Sponge

Cream butter until soft

Used products: Hazelnut Sponge

  • 15.4 gr
    salt

Preparation: Hazelnut Sponge

Add salt, trimoline, yolks and oil

Used products: Hazelnut Sponge

  • 3.7 oz
    10 X

Preparation: Hazelnut Sponge

Add sifted dry ingredients

Used products: Hazelnut Sponge

  • 2.1 oz
    Bread flour 240W

Preparation: Hazelnut Sponge

Make meringue

Used products: Hazelnut Sponge

  • 7.2 oz
    egg whites

Preparation: Hazelnut Sponge

Fold in gently

Used products: Hazelnut Sponge

  • 15.4 gr
    salt

Preparation: Hazelnut Sponge

Spread on sheetpan w/silpat & frame

Used products: Hazelnut Sponge

  • 3.2 oz
    sugar

Preparation: Hazelnut Sponge

Bake @ 350F ~15 min

Cremeux Rugoso

Used products: Cremeux Rugoso

  • 1.1 lb
    cream
  • 3.2 oz
    sugar
  • 3.2 oz
    egg yolks
  • 7.4 oz
    CHD-P71RUGO

Preparation: Cremeux Rugoso

Bring the cream to a boil
Temper the sugar/yolks mix
Proceed to a crème anglaise
Pour over Rugoso, handblend, cast and freeze

Soft Salted Caramel

Used products: Soft Salted Caramel

  • 2.9 oz
    sugar
  • 2.9 oz
    glucose
  • 7.8 oz
    cream
  • 15.4 gr
    Sea salt
  • 2.4 oz
    butter
  • 2
    vanilla bean

Preparation: Soft Salted Caramel

Proceed to a dry caramel
Deglaze with hot cream
Cook to 104C
Add gelatin and cool
At 45C handblend soft butter
Adjust consistency with milk

Used products: Soft Salted Caramel

  • 1.8 oz
    milk

Preparation: Soft Salted Caramel

Pipe

Assembly:

Cast Rugoso cremeux
Insert a disc of hazelnut sponge
Freeze, unmold and spray 
Place on top of sablee
Place a circle of sablee on top of the cake
Pipe Soft caramel in center of the sablee
Add a ring of dark chocolate deco around the petit gateau